Spelt wheat (Triticum spelta) and common bread wheat compared for nutritional contents and functiona...
Spelt wheat (Triticum spelta) and common bread wheat compared for nutritional contents and functional-technological properties
About this item
Full title
Author / Creator
Publisher
Chillán: Instituto de Investigaciones Agropecuarias
Journal title
Language
English
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Publication information
Publisher
Chillán: Instituto de Investigaciones Agropecuarias
Subjects
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Scope and Contents
Contents
Growing understanding of the relationship between nutrition and human health has led to an increase in the consumption of alternative crops, new cereal varieties and foods with higher nutritional values. In this study we compared nutritional contents and functional-technological properties of spelt (Triticum spelta L.) and bread wheat (T. aestivum...
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Full title
Spelt wheat (Triticum spelta) and common bread wheat compared for nutritional contents and functional-technological properties
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Record Identifier
TN_cdi_scielo_journals_S0718_58392023000200146
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_scielo_journals_S0718_58392023000200146
Other Identifiers
ISSN
0718-5839,0718-5820
E-ISSN
0718-5839
DOI
10.4067/S0718-58392023000200146
